Tips for defrosting and preparing yeast dough
Page EN-13
Defrosting
WARNING
Health hazard!
Defrosting meat, poultry or fi sh in the
oven can cause dangerous microorgan-
isms (such as salmonella) to multiply
rapidly, thereby This increases the risk
of food poisoning.
■
Do not defrost meat, poultry and fi sh
in the oven.
■
Only use the defrosting function to
defrost vegetables, pre-cooked food,
etc.
■
Take the frozen food out of the freez-
er ahead of time and let it defrost in
the refrigerator. The fl uid from the
frozen food must be able to properly
drain, otherwise harmful microorgan-
isms can form.
Defrosting merely circulates unheated air
within the cooking compartment. This accel-
erates the defrosting process. No heat is ap-
plied during defrosting.
In order to make more room in the
cooking compartment, you can remove
the baking tray guides and defrost the fro-
zen food container directly on the bottom of
the oven (see page EN-15).
Preparing yeast dough
1. If the baking dish does not fit in the cook-
ing compartment, you can remove the
baking tray guides to increase the cooking
compartment volume (see page EN-15).
2. Pre-heat the oven to 50°C.
3. Switch the oven off when the temperature
has been reached.
4. Place the baking dish with the yeast
dough in the cooking compartment. You
can place the dish directly on the bottom
of the oven.
5. Close the oven door and leave the yeast
dough in the oven for the desired time
without further heating.
NOTICE
Pent-up heat can damage the oven’s
enamel.
■
If you wish to place dishes directly on
the bottom of the cooking compart-
ment, the oven temperature must not
exceed 50°C. Be careful when han-
dling cookware – the enamel can be
easily scratched.
Tips for defrosting and preparing yeast dough
